If you're looking for an appetizer that feels special without requiring hours in the kitchen, these Easy Mozzarella & Olive Tapenade Crostini are always a winning choice.
Crispy slices of toasted Stylish Spoon Superseed Bread are topped with a rich olive and sun-dried tomato tapenade, fresh mozzarella, and garnished with microgreens, cracked black pepper, and an optional drizzle of extra virgin olive oil. The salty, savory tapenade delivers layers of Mediterranean-inspired flavor while the fresh mozzarella adds the perfect creamy balance.
One of the reasons I love serving these crostini when entertaining is that most of the work can be done ahead of time. Toast the crostini earlier in the day, then assemble everything just before guests arrive. They're elegant enough for a cocktail party, yet equally at home on a brunch buffet.
Every time I make them, they're one of the first things to disappear.
Why You'll Love This Recipe
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Easy make-ahead appetizer
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Perfect for brunches, showers, cocktail parties, and holiday entertaining
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Packed with bold Mediterranean flavors
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Features nutrient-rich Stylish Spoon Superseed Bread
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Beautiful presentation with minimal effort
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Gluten-free, vegetarian and crowd-friendly
Ingredients
For the Olive Tapenade
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1 cup pitted Kalamata olives, drained
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8 oz. sun-dried tomatoes packed in olive oil
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2–3 cloves garlic
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1 tsp. kosher salt
For the Crostini
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1 loaf Stylish Spoon Superseed Bread, sliced
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Pinch of kosher salt
- Olive oil or olive oil spray
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Fresh mozzarella, sliced or torn into bite-sized pieces
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Microgreens or fresh basil or chives, optional garnishing
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Freshly cracked black pepper
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Extra virgin olive oil for finishing, optional
Make the Tapenade
In the bowl of a food processor, combine the olives, sun-dried tomatoes (along with the oil they were packed in), and garlic.
Pulse until smooth but still slightly chunky. Season with kosher salt and taste. If the mixture seems too thick, add a little extra virgin olive oil until it reaches your desired consistency.
Transfer to a mason jar or bowl and refrigerate until ready to use.
Note
For best flavor, bring the tapenade to room temperature before serving.
Prepare the Crostini
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Slice the Superseed Bread and arrange the slices in a single layer on the prepared baking sheet. Drizzle lightly with olive oil or olive oil spray, and sprinkle with a pinch of kosher salt.
Bake for approximately 25 minutes, or until the slices are crisp and lightly golden. Remove from the oven and allow them to cool completely on the baking sheet so they crisp up.
Make-Ahead Tip
The crostini can be toasted several hours earlier in the day and stored at room temperature. Wait to add the toppings until just before serving so they stay crisp.
Assemble
Spread each crostini with a generous spoonful of olive tapenade.
Top with fresh mozzarella and finish with your choice of herbs or microgreens. Add freshly cracked black pepper and an option light drizzle of extra virgin olive oil.
Arrange on a serving platter and serve immediately.
Serving Suggestions
These crostini are one of those versatile appetizers that work for nearly any occasion:
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Weekend brunches
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Bridal and baby showers
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Cocktail parties
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Holiday gatherings
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Wine nights with friends
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Summer entertaining
Pair them with sparkling wine, rosé, Aperol spritzes, or a Mediterranean-inspired grazing board.
Stylish Spoon Tip
Double the tapenade recipe.
Any leftovers make an incredible spread for sandwiches, wraps, burgers, grain bowls, grilled chicken, salmon, or a simple vegetable platter.
You'll be surprised how quickly it disappears.
Yield: Approximately 20 crostini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes